But I haven't mastered the skills of purchasing peppers. There are too many varieties of peppers. My general choice is to ask the seller if it is spicy. There are three grades of peppers here, spicy, not spicy and super spicy, and the prices are different. For me who eat spicy flatulence, tiger skin green pepper and meat glue are the best partners. As a classic home-cooked dish, I like it very much. This dish is a good choice if you have guests at home or have dinner with your family.
When the soup boils, put the green pepper we just fried into Dahua Tianchao until the soup thickens, and then you can take it out of the pot and put it on the plate. Don't seed the green pepper, just go to Tiba. Removing the seeds is a bit redundant. It's not meat-stuffed green pepper, but it needs stuffing. Pepper was directly fried into the main ingredient until I tasted it once. At that time, I felt that this dish was a mixture of sour, spicy, salty and sweet flavors, but it did not conflict. For my picky taste buds, this is also a kind of enjoyment. I steamed rice at home, washed the peppers I bought, removed the tail stalks and green pepper seeds, prepared a proper amount of minced garlic, and then prepared an empty bowl. Wash the pan, heat it, add a proper amount of cooking oil, add minced garlic and scallion, stir-fry until fragrant, add fried pepper, add a little soy sauce, edible salt, chicken essence and aged vinegar, stir-fry evenly and then take out the pan. Leave the bottom oil in the pot, add garlic and saute until fragrant, then add green pepper, pour soy sauce, stir well, add a little salt, pour a little mature vinegar, mix well and serve!